12/29/2025
Kellie and I have been busy here the last few days while on Holiday.
First off was cold smoking 10 blocks of assorted cheeses. Into the Cedar smoke house using apple wood chips. All sealed up for for a few months rest.
Ground and seasoned up 10+lbs of pork meat and beef fat. Stuffed into fibrous casings, then hot smoked in my Hunsaker Drum smoker at 180+\- degrees.
This summer sausage should pair well with the smoked cheese.
Used a a full rack of beef ribs and vegetables to make up 8 pints of beef bone broth.
Did the same with pork back ribs, and got 12 pints of pork bone broth.
6lbs of beef fat ground up to render down into beef tallow at a later date.
Took all the trimmings from whole ribeye loins and beef chuck rolls, ran them thru the grinder for some really tasty ground beef, which will be used for Hamburgers. Six pound and half packages.
Made some chili for later in the week.
10 lb pork butt rubbed with a chili verde jalapeno rub in the smoker as I write all this. This will be for tacos tonight, and a lot of lunches.
